Shallot and prawn curry with coconut rice

Enjoy a taste of India with Abi Fawcet's Indian-inspired meal, combining a luxurious king prawn curry with delicious coconut rice
Shallot and prawn curry with coconut rice
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

Main

  • 150 g basmati rice, rinsed
  • 35 g desiccated coconut
  • 1 green chillies, finely sliced
  • 300 ml water
  • 1 pinches salt
  • 1 tbsp olive oil
  • 6 shallots, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp turmeric
  • 1 tbsp chilli powder
  • 1 tbsp ground coriander
  • 0.25 Scotch bonnet chillies, chopped
  • 200 ml chicken stock
  • 1 tbsp tomato purée
  • 1 handfuls coriander, chopped
  • 6 large king prawns, raw

Method

1. Place the basmati rice, desiccated coconut and chilli in a heavy-based saucepan. Add the water and a pinch of salt. 2. Bring to the boil, reduce the heat, cover and simmer over a low heat until the water has been absorbed and the rice is cooked through. Transfer the rice to a medium-sized bowl, pressing it in firmly in order to use the bowl as a mould. 3. Heat the olive oil in a frying pan. Add the shallot and garlic and fry, stirring often, until browned. 4. Add the turmeric, chilli and coriander and fry for 2 minutes, continuing to stir. 5. Pour in the Scotch bonnet chilli, chicken stock and tomato puree and mix well. Bring to the boil, reduce the heat and simmer for 8 minutes. 6. Add the coriander and prawns. Stir the mixture and cook for 3 minutes until the prawns have turned pink and opaque. 7. To serve, unmould the coconut rice from the bowl, spoon over the curry and serve with lemon wedges, mango chutney and naan bread.

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